Many of Hatsumago’s brewers have inherited traditional craft skills of saké brewing through their community, including use of the “kimoto making” technique of brewing, a method for breeding yeast that requires meticulous skills and years of experience. Saké made using this technique are unique due to their complexity, depth, and smooth aftertaste. These characteristics complement the flavors of various foods, making it an excellent beverage to enjoy with cuisine of all kinds.